Decadent, Dairy Free Chocolate Torte

So I got a job.  Packed my bags.  Moved to New York!

Life is crazy here!  Such a change from sunny, peaceful California…

I don’t know what I would have done without my awesome friends here, who have opened up their apartment and let me crash until I move into a place of my own.

The least I can do is bake them something yummy…

((remember, the way to anyone’s heart is through chocolate 🙂 ))

I decided to make this amazing chocolate cake for my two wonderful hosts, who are both lactose intolerant.

Although the cake is dairy-free, it is absolutely amazing.  Much better than many ordinary cakes that I have tried…!

Believe me, I have tried A LOTTA CAKE!

This cake has a rich, smooth consistency, and fills your mouth with joy!  And the ganache on top really intensifies the flavor, really bringing all of the chocolaty goodness together.

I highly recommend this recipe, whether you are lactose intolerant or not!

Here is my recipe (a printable version is available at the bottom of this page!)

Cake Ingredients

Dry Ingredients

• 1 cup flour
• 1/3 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt

Wet ingredients

• 1 tsp distilled white or apple cider vinegar
• 1 cup oat milk (or any dairy-free milk of your choice)
• 1 cup sugar
• 1 tsp vanilla extract
• 1/3 cup vegetable oil
• 1 egg

• handful of chocolate chunks

*You can forget about the egg if you want this cake to be VEGAN.

Chocolate GAnache Ingredients

• 1/2 cup sugar
• 4 tbsp margarine or vegan butter
• 3 tbsp oat milk
• 2-3 tbsp unsweetened cocoa powder
• 1 ½  tsp vanilla extract
• 1 ½ tsp rum
• 1-2 tsps flour (if you need to thicken it)

Instructions:

Preheat oven to 350 degrees F.

In a large bowl, combine vinegar and oat milk.  Set aside for a few minutes to curdle.

In a separate bowl, combine your dry ingredients: flour, cocoa powder, baking soda, and salt.

We used Scharffenberger cocoa powder, which added a rich chocolaty taste. 
The better the chocolate, the better the cake!

Next, add sugar, vanilla, cooking oil, and the egg to your vinegar/oat milk mixture.  Mix well.

Time for dry to meet wet!  Gradually add your dry flour mixture to the wet ingredients, mixing in between.

Mix in chocolate chunks for a burst of extra chocolate 🙂

Pour batter into a greased 8×8 or 9×9 cake pan.

.

Bake for 20-25 minutes or until it passes the toothpick test.

This cake doesn't rise up too high in the pan, like regular cake.

 While the cake is cooling, you can make the simple ganache.

In a small saucepan, combine sugar, vegan butter, cocoa powder, vanilla, and rum.  Once it comes to a slow simmer, remove from heat.

If the sauce is to thin, add some flour and cook a bit longer.

Invert your cake and pour the ganache evenly all over the cake.  Refrigerate until the ganache is set.

You can garnish this cake with fresh berries or powdered sugar.  I promise you will be AMAZED with your results 🙂

Enjoy the printable version below!

*This recipe was inspired by my good friends, Cnaan and Phillip, who share my love for chocolate and grocery stores 🙂

• ← Chocolate Confetti Shortbreads!!
• Red Velvet Surprise Cupcakes →